Sponge Candy

By Kaleb WyseLast modified on Dec 09, 2025

4.20 from 26 votes

This isn't the traditional Christmas candy. No, this sponge candy, also called honeycomb, is a unique treat that can be served on its own or dipped in chocolate!

Prep Time 5

Cook Time 20

Total Time 6 25

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This is an odd, weird, and even unusual – but oh so delicious – old-time candy. The sound and look of it may scare you away, but once you try this, I think you will be hooked. This candy isn’t overly sweet but has a unique flavor that is so addicting. I hope you will try this and make it a Christmas staple, as it has become for my family.

As with all candy making, have all the ingredients ready and the pan prepared before you begin, as the process can be fast towards the end, and having everything ready makes for a smooth outcome!

Side view of piece of yellow-colored sponge candy showing lots of crevices standing upright amongst other pieces of yellow candy, some covered in dark chocolate

A different candy, yes, but one that people will love at first bite. I love to make different and old-time recipes, bringing back these lost candies. Enjoy this season with new flavors!

Pieces of sponge candy sprinkled around baking sheet, some with chocolate on top, and showing the sponge-like interior of pieces

Top down view of large piece of yellow-colored candy sitting on top of other pieces of candy all on baking pan — Isn’t the shape and texture of the sponge candy so cool? It’s almost as though it has a moon-like crater-filled surface.

More Christmas Candy

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Sponge Candy

By Kaleb

4.20 from 26 votes

This isn't the traditional Christmas candy. No, this sponge candy, also called honeycomb, is a unique treat that can be served on its own or dipped in chocolate!

Prep: 5

Cook: 20

Total: 6 25

Servings: servings

Top down view of oddly shaped pieces of yellow-colored candy sitting on baking pan, some with chocolate on top all on white countertop surface

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Ingredients

Instructions

Prepare the pan that will be needed at the end to pour the candy into. Grease a 9×13 or jelly roll pan generously (a jelly roll pan will produce a flatter candy and a 9×13 will produce thicker).
Bring sugar, corn syrup, molasses, and vinegar to a boil in a heavy-bottomed large saucepan (at least a 4 quart). Continue to boil, stirring constantly until a candy thermometer registers hard crack or 300°F.
1 cup granulated sugar, 1 cup dark corn syrup, ½ tsp molasses, 1 tbsp distilled white vinegar
Once at a hard crack, remove from heat and stir in one tablespoon baking soda until completely incorporated. The mixture will foam up and bubble. This is why a large saucepan is needed.
1 tbsp baking soda
Pour into prepared pan and let cool completely, 4-6 hours. Do not spread or touch the candy once poured into the pan. You want the air and light texture to stay intact.
"Crack" or break into large pieces and drizzle with melted chocolate if desired. Or dip pieces completely in chocolate and let dry.
melted dark chocolate (optional)